Eggplant Parmigiana

I made Eggplant Parmigiana for a food demo that I did for the local chapter of the Celiac Association forever ago. I kept forgetting to share the recipe here and I didn’t have any decent photos of this recipe up until now.

You’ll want to make sure to salt the eggplant, rinse and pat the slices dry before doing the breading. There’s a lot of moisture in the eggplant and when it cooks that will come out and could make the breading soggy.

I like to dip the eggplant slices into a tangy sweet vidalia salad dressing then bread them. The dressing I like is the Oak Hill Farms Sweet Vidalia Onion Vinaigrette and I find it at Costco usually. You don’t have to use this specific salad dressing, use whatever flavor you prefer. Also you don’t have to use salad dressing at all, it just works nicely as a great replacement for the egg part of the breading. You can use your favorite unsweetened non-dairy milk instead.

I use my Marinara Sauce recipe in this dish but you can use your own favorite homemade marinara or store-bought marinara.

Once the eggplant slices are baked you have a couple options here. Simplest is to spoon the warmed marinara sauce over the baked eggplant and serve. Also easy but requiring a bit more time is to spoon the marinara sauce over the baked eggplant in an oven-proof dish and sprinkle the Daiya mozzarella shreds and broil for a few minutes just to melt the Daiya shreds slightly. As you can tell in the photo above, I chose simple. I almost always choose simple.